Risotto with Grilled Vegetables Recipe

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Delicious side dish to have with grilled hamburgers or chicken.

Directions

Cook risotto according to package directions.
Meanwhile, heat a grill to medium.
In a medium bowl, place sliced squash and stemmed asparagus.
Drizzle with olive oil and sprinkle with seasoning salt.
Place in a grill rack and onto the grill.
Make sure the sqaush are in one layer as well as the asparagus so all of the pieces are evenly grilled.
Close the grill lid and cook for 3-5 minutes.
Turn once, continue grilling, until slightly browned, approximately 3-5 more minutes.
Remove vegetables from the grill.
Cut asparagus into bite sized pieces.
When the risotto is finished cooking, add all of the vegetables to it.
Pour Italian dressing over all.
Mix to combine.
Garnish with fresh grated parmesan cheese.

Container: medium bowl, serving bowl

Prep Time: 15 minutes

Cook Time: 20 minutes

Serving Description: 1 cup serving

Servings: 6

Enter desired servings:

Ingredients

-		1 cup uncooked risotto
-		1 bunch asparagus - stems snapped
-		2 medium summer squash - unpeeled, sliced into 1/4 inch slices
		olive oil for drizzling
-		2 teaspoons seasoning salt
-		1/3 cup Italian dressing of choice
		parmesan cheese - grated for garnish